8 Widespread Water Myths, Debunked

“It starts from extremely smooth and it can go to really complex. It can be metallic, it can be harsh, it can be fruity, it can be nutty; it can even be salty and sweet,” Martin Riese says.

As our country’s only certified water sommelier, Riese often describes the nuanced flavor profiles of natural spring water as if they belonged to a fine bottle of merlot. Overseeing a serious H20 menu of 20 different options at Los Angeles’ Patina Restaurant, the German national is a water iconoclast of sorts. Where most people think of water as a mundane beverage, Riese finds luxury and complexity. A couple of years ago, it was Riese who was recruited by GQ Magazine to track down a $100,000 diamond-encrusted bottle of water for Thirst Influencers Diplo and 2Chainz.